Strawberry Chocolate Chip Shortcake

Susan Feliciano

By
@frenchtutor

Going through old recipe boxes, I came across this one. I don't think I ever had the chance to make it. I'm putting it on my "to-do" list for the next time I need to take a dessert somewhere.
I think this is from the 1980s when Cool Whip reigned in the whipped cream department. I'm sure you could use regular cream, and whip it with a stabilizer, and get the same results. One way to stabilize whipped cream is to add 2 tablespoons powdered sugar to the cream as you are whipping it.


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Serves:

12

Prep:

1 Hr 30 Min

Cook:

55 Min

Method:

Bake

Ingredients

CRUST

1 c
sugar, divided
1/2 c
butter (1 stick), softened
1 large
egg
2 tsp
vanilla, divided
1 1/2 c
all purpose flour
1/2 tsp
baking powder
1 c
mini chocolate chips, divided

FILLING

16 oz
dairy sour cream
2 large
eggs

TOPPING

1 small
container cool whip
2 c
fresh strawberries, rinsed and halved

Directions Step-By-Step

1
Preheat oven to 350°F. Grease a 9-inch springform pan.
2
Beat together 1/2 cup sugar and the butter in a large bowl. Add 1 egg and 1 teaspoon vanilla; beat until creamy. Gradually add flour and baking powder, beating until smooth. Stir in 1/2 cup chocolate chips. Press mixture onto bottom of prepared pan.
3
Stir together sour cream, remaining 1/2 cup sugar, 2 eggs, and remaining 1 teaspoon vanilla in medium bowl. Stir in remaining 1/2 cup chocolate chips. Pour over mixture in pan.
4
Bake 50-55 minutes until almost set in center and edges are lightly browned. Cool completely on wire rack; remove sides of pan. Spread whipped topping over top. Cover and refrigerate. Just before serving, arrange strawberry halves on top of cake. Garnish as desired. Refrigerate leftovers.

About this Recipe

Main Ingredient: Dairy
Regional Style: Southern
Other Tag: Heirloom